Seed Oil Free Vegan Kimchi Pancakes

Total time35 min

Prep time15 min

Cook time20 min

5.0

(4)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the batter

1 cup all-purpose flour
2 tbsp cornstarch
½ tsp baking powder
½ tsp salt
¾ cup cold water
1 cup vegan kimchi, roughly chopped
3 tbsp kimchi brine (from the jar)
4 scallions, thinly sliced
1 tsp toasted sesame oil

For frying

4–5 tbsp neutral oil (such as canola oil or vegetable oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the dipping sauce

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp sugar
½ tsp gochugaru (korean red pepper flakes) (optional)

For serving

1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the soy sauce, rice vinegar, 1 tsp sesame oil, and sugar until the sugar dissolves. Stir in the gochugaru, if using. Set aside.
2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the cold water, kimchi brine, and 1 tsp sesame oil, and stir until a smooth batter forms with no dry streaks.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!